I love the unique flavor of Mulligatawny soup: it’s sweet, savory and spicy. It’s a creamy soup that also happens to have texture. Even though a lot of people think that Mulligatawny soup is an Indian recipe, it’s actually not… It’s an Anglo-Indian dish, meaning it has both Indian and English roots.
You might be wondering how THAT happened. I’ll tell you (obviously). Here’s the simplified version of Mulligatawny soup’s complicated past:
Mulligatawny soup started out as an Indian recipe. Mulligatawny is actually a Tamil word that means “pepper-water.” Like the description, this dish was a very thin and spicy lentil broth typically served overtop rice. Definitely a far cry from the thick and creamy version you might be used to eating at Indian restaurants.
Back when Britain ruled over India (1858-1947), the British residents are said to have wanted soup. There wasn’t really a concept of a “soup” course in India before this time, so Indian cooks/servants came up with a heartier version of their “pepper-water” to satisfy the residents.
(Want the full scoop on this soup? I found this interesting research paper about Mulligatawny soup that’s worth a read for those of you who are also obsessed with the history of food.)
While my Mulligatawny soup clearly isn’t authentic – because um, what is authentic Mulligatawny soup? I can tell you this… my version of Mulligatawny soup is brilliant. It’s flavorful and exciting. It’s sweet and savory and spicy and comforting and all the things that a good soup should be. It’s thickened with vegetables – not lentils – and so it’s legume-free too.
While this is a vegetarian recipe, you can easily add some of my simple shredded chicken to make this a more filling dish.
This is one of the many delicious recipes in my eBook, South Asian Persuasion so if you’re looking for healthy paleo-friendly recipes with a lot of flavor then be sure to check it out!Print
- 2 tablespoons ghee
- 1 onion, diced
- 1 medium carrot, diced
- 1 celery rib, diced
- 1 small sweet potato, peeled and diced
- 1 granny smith apple, peeled and diced
- 3 garlic cloves, minced
- 1-inch piece fresh ginger, minced
- 1 tomato, diced
- 2 teaspoons curry powder
- 1 teaspoon coriander powder
- 1 teaspoon turmeric powder
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon ground cumin
- 3 cups chicken or vegetable broth
- ½ cup coconut milk, canned and full-fat
- Heat ghee in a dutch oven over medium heat. Add the onions, carrots, celery, sweet potato and apple to the pot. Cook for 10 minutes or until softened.
- Add the garlic, ginger and tomato. Mix well, cover the pot with a lid and cook for 5 minutes.
- Add the spices, give the vegetables a stir, then pour in the broth.
- Simmer for 15 minutes then allow the mixture to cool. Pour half of the mixture into a blender, puree then put this back into the pot.
- Add the coconut milk, cook uncovered for 2-3 minutes, then serve.